Well, here I am sitting in the cat bird’s seat. I have a cigar to review that the wonderful, and lovely, Abe Dababneh, of Smoke Inn sent me; 2 months before they go on sale.

And even better, is that they are Matt Booth’s latest incarnation made exclusively for Smoke Inn, called Big Delicious; which is Abe’s nick name around the shop. This is the 6th installment of their Microblend series. The previous releases are the Tatuaje Anarchy™, Padrón SI-15™, My Father El Hijo™, Arturo Fuente Solaris™, and the Tatuaje Apocalypse™. I’ve reviewed all but the Padron.

The official national launch is scheduled for April 26th, 2013, at Smoke Inn’s new Boynton Beach location. An already sold out fancy schmancy dinner will occur on February 15 as sort of a sneak peek for those attending. Pre-release orders will be taken on April 5, 2013.

The cigars are to be made in one size – a 6 1/4 x 42-54 torpedo with a shaggy, closed foot. The cigars will sell for $8.95 and be packaged 15 per box. A box will go for $134.25.

The cigar is to be produced at the Tabacos Rancho Jamastran in Danli, Honduras. At the moment, the binder and filler are somewhat of a mystery as information about what is what is still a secret. But it’s been disclosed that the wrapper is a very high grade Habano 2000.

This is a big honker. The Habano 2000 wrapper is gorgeous. A medium brown with hints of reddish hue. The stick is rock solid with just the right amount of give. Seams are tight. And there is no shortage of veins. There is a slight oily sheen. The cap construction is beautifully done. The foot is encased in a very shaggy bit of wrapper. Big Delicious is stamped in silver and red. It looks like a 1950’s diner sign. And then there is Abe’s punum (Yiddish for face) right there; with a devilish look on his face and with a lit cigar in his mouth. On the back side of the band is a white and silver banner declaring “Room 101.” On the oppoiste side of the band is a caricature of Matt Booth. And next to Matt, is his dog, Sadie. In the picture, Matt is playing an accordion. Oh God! My folks made me play one as a little guy. I lost all of my friends. You know the saying? “Use an accordion. Go to Jail!”

I sniff and detect cocoa, spices, cedar, sweet tobacco, and some anise.

Now I clip the cap and light it up…

The first taste is a combo of red hot pepper and cocoa. There is a nice wood and leather element. A dollop of creaminess enters the picture. The cigar is burning on all cylinders from the get go. Smoke pours from the foot. There is a syrupy sweetness that is lip smacking good. A bit of molasses.

It’s a delicious cigar, and so early. I harken good things to come.

Holy cow. I’m less than an inch in and this stick is exploding with flavor. Man, how do he do it? The char line is close to dead nuts perfect. In all cases, the char line’s success is up to the smoker and the method he/she chooses to light the stick. Lighting the foot is almost a science. I believe UCLA has a program in it.

I’m an inch in and all I can say is that this is a swingin’ cigar Daddy-O. (I’m old, forgive me).

A sweet fruit component shows up. I sit here, smacking my lips trying to discern it, like some idiot. I’m alone so there is no one to point the finger at me and laugh. What is that flavor? It will come to me.

The cocoa and the creaminess are raging on a scale of 10.2 on the Richter Scale. The sweetness is so delightful, it’s sinful. I’m a Jew. We don’t believe in sin. Er... wait... is that right? Crap. I’m not sure... will have to look it up in my Jews for Dummies book. After my Bar Mitzvah, I made a dash for it and never looked back.

Obviously, the beginning is just a tease. The halfway point will be the marker. This stick is making me a crazy man. How can it taste this good, this early? Abe. That’s how. He and Matt make a pact with Beelzebub.

The char line is now dead on perfect. A big cigar like this always runs the risk of a dicey burn. But this one seems to be performing like a champ.

The only info I could not find is the amount of boxes that will be produced. The others in the Microblend Series were low. So if that is an indication, these will be low as well and will sell out quickly. I’m already in line to buy my box.

I got it. The sweetness and the fruit… a caramel apple. Yes. I know I will be drummed out of the Cigar Reviewers Union, but that’s what I taste. The sweetness has a definite caramel flavor and the fruit, which is in the background, is apple.

The first third ends in a flourish. Spiciness moves to the back. But the other flavors are just building. This is one of those cigars that I define as an “experience.” I prefer to smoke it alone. No interference. No distractions. I want to savor every bit of the short time I have with it.

The second third has finesse written all over it. The draw is perfect. The char line is too. The stick is as smooth as my tush. And the flavors are intermingling with a deep complexity. Instead of flavors shooting at me like a laser show. And who doesn’t love Pink Floyd? The flavors, instead, are making this cigar a bona fide big time player.

While touring in England in my band, Curved Air, in 1974, we ran into Pink Floyd at a rest stop they have every 25 miles on the English motorways. We had both finished gigs and stopped for some nosh.

We were the only ones in the joint, but between the band and all of our roadies, we filled the cafeteria. We sat there with them and shot the shit and had a grand old time. Very nice, down to earth guys. My band was famous in the U.K. and Europe, and shortly after, the boys came to see us play and jammed with us on stage. Now that was uber cool.

Where was I? I think dementia is not far away for me.

I’m close to the halfway point. The creaminess is making me lose my mind. I think I just said that in the last paragraph. The strength is definitely building.

I just got these sticks. I can’t even imagine what they will be like with a few months on them. The halfway mark is here and the cocoa is now a chocolate soda with lots of vanilla ice cream and whipped cream.

The caramel apple component is showing up more convincingly now. This is a first for me. Dried fruit is common. But apple? It has that combo of tart and sweet that is just delicious. Big Delicious.

The second third melts away and the cigar has become a behemoth of flavors. Meanwhile, the strength is leaping towards very full.

The pepper comes back in waves now. The cap is structurally sound. Not a single piece of detritus has come loose.

As I wean off the cigar and the last third begins to disappear, I am stunned by the flavor profile. I’m sure with more humidor time, additional flavors will show up, but what I’m getting now is more than sufficient. The creaminess removes any chance of harshness as the cigar nears its end. I can also taste dark coffee that was somewhat hidden by the power of the cocoa. The spiciness builds up again.

I haven’t enjoyed a cigar like this in quite a while. Cocoa and creaminess and pepper and the ancillary components are perfect mates. So my advice to you, my friends, is to jump on this opportunity when it arises. There aren’t many and they will go fast. You deserve a treat like this.

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3 Comments on “Room 101 “Big Delicious” – Smoke Inn Exclusive”

Hi, I hope you enjoyed my review of Smoke Inn’s Big Delicious. If you did, you can sign up with your email address on my blog and you will be notified each time I write a cigar review. Thanks so much for your time. Phil The Katman